Ingredients: 3/4 lb Chestnuts 1 ea Parsnips, peeled, chopped fine 2 ea Carrots, peeled, chopped fine 1 ea Celery knob, peeled, chopped fine 1/2 lb Veal, 1/4" cubes 4 tb Butter, unsalted 1 t Salt 1/4 ts Pepper, black 1/2 c Heavy cream 2 ea Egg yolks Directions:Cook the chestnuts, shell them, and puree them. Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes. Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done. Mix pureed chestnuts into cooked soup and boil for another 5 minutes. Mix heavy cream with eggs yolks, whip into the soup. Adjust salt, serve. |